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172 SCOOP AUTUMN 2010
chefprofile
TASTE
BARRAMUNDI: Finely grate the zest off the
lemon, mix into the olive oil with the dill. Squeeze
juice of the lemon into the oil mixture. Place a
dessertspoon of the lemon herb oil onto a piece of
baking paper or tin foil, season lightly with salt and
leave to one side until you slice the barramundi.
Chill barramundi in the freezer for about 30
minutes until firm, slice into 24 to 28 thin slices.
Arrange 6-7 slices of barramundi into flat rounds on
the oiled baking paper or foil. Allow to chill in the
fridge for at least an hour to enable the lemon and
dill to infuse into the fish.
FENNEL SALAD: Finely grate the zest, squeeze
the juice and add to the olive oil. Pour into a pan
and warm gently for about five minutes until the
zest has softened and the flavour has infused into
the oil. Allow to cool and add the herbs.
This can be made a few days in advance.
Thinly slice the fennel, add the lemon oil, season
to taste, and arrange in a circle in the centre of a
plate. Make the circle approximately the same size
as the barramundi.
POTATO ROSTI: Peel potatoes and either thinly
slice or grate and wash out the starch. Squeeze dry
using a tea towel, then season with salt and pepper.
Melt the butter and mix through the potatoes.
Using a pastry cutter, place the potato into the
cutter so that you get a thin round of potato.
Repeat until you have eight potato rosti. Bake in
the oven at 160 degrees until golden and crisp.
VANILLA SAUCE: Finely dice shallots and place in
a small pan with the butter and sweat until shallots
are translucent (cooked without colour). Split vanilla
bean in half and scrape out the seeds and add to
the shallots. Pour in the wine and reduce by half.
Pour in the cream and reduce until the sauce coats
the back of a spoon, then season to taste.
This can be made a day in advance.
TO SERVE: Place the sauce in a pan and heat
up. Cook barramundi (on the baking sheet) in a
preheated oven at 180 degrees for approximately
six to eight minutes. Remove from the oven.
Place barramundi on the fennel salad by placing
fish side down and then removing the foil or baking
paper, so the lemon and dill side is facing up.
Garnish with a little wilted spinach, place a rosti
on top of the spinach, place a little spinach on the
rosti. Add some shellfish such as yabbies, marron,
scallops etc. Place another rosti on top, drizzle
around some sauce to finish. Serve and enjoy!
RECOMMENDED WINE: SC Pannell Sauvignon Blanc
from Adelaide Hills.
salt
Potato rosti:
2 large potatoes
salt
50g butter
Vanilla sauce:
100ml white wine
1 vanilla bean
1 shallot or small onion
20g butter
150ml cream
Barramundi:
500g barramundi skinned and pin boned
1 lemon
1 tsp chopped dill
100ml olive oil
salt
Fennel salad:
1 large bulb fennel
1 lemon
1 tsp chopped dill or chives
100ml olive oil
BARRAMUNDI WITH FENNEL SALAD,
POTATO ROSTI & VANILLA SAUCE « Serves 4